Monday, August 27, 2012

Bacon and Ricotta Quiche


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Servings: 8
Serving Size: 1 slice
WW Points+: 6              Calories: 235.8         Total Fat: 11.9 g        Fiber: 0.3 g

This past week has been very crazy. Last Saturday I had a stroke...no lie. I'm 25 and I had a stroke. I'm fine now thanks to my quick thinking (life-saving) boyfriend and wonderful medicine. I have no residual affects of the stroke and the doctors said I made a 100% recovery. I was left with a few pretty crazy bruises from falling and a dull headache that hasn't gone away. The wonderful doctors in the ER and the ICU were not really able to figure out why this happened but lucky for me and everyone following my blog, they ruled out a poor diet. :) My cholesterol and blood pressure are perfect and the doctors figured it was caused by birth control pills combined with a hole in my heart that they discovered while I was there, but they aren't completely sure. I was in the hospital for 4 days and then spent the rest of the week relaxing while being "babysat" by my mother when Matt was at work. I have been pretty tired and basically let everyone else take care of me so hence no new recipes. But I did make this quiche one morning with Matt's help. He has been absolutely perfect this past week, you know, besides saving my life :)


Anyways, after eating hospital food for 4 days (minus a smuggled in clam chowder and lobster salad from a restaurant down the street thanks to my dad) and having my meals made for me, it was nice to cook and eat a filling breakfast. This quiche combines a light and fluffy crescent roll crust plus a filling made from eggs, ricotta, and cheddar cheese. Lean bacon and veggies make it flavorful and healthy. 

I hope to catch up on some much needed cooking therapy and have brand new recipes ready to be posted soon.  So please bear with me and enjoy!


Ingredients:
  • Cooking Spray
  • 1 can Pillsbury Reduced Fat Crescent Rolls
  • 6 slices Lean Center Cut Bacon (3.5 oz total)
  • 1/4 cup Onions, diced
  • 2 cups Baby Spinach
  • 1 large Egg
  • 4 large Egg Whites
  • 1 cup Fat Free Ricotta Cheese (I used Sargento)
  • 1 cup Sargento Reduced Fat Shredded Cheddar Cheese
  • 1 cup Fat Free Milk
  • Salt and Fresh Black Pepper
Preheat oven to 375 F. Spray a tart pan or pie plate with nonstick cooking spray. Roll out the crescent dough into a large circle. Press it into the pie or tart pan. It should only go about half way up the sides of the pan. Poke the dough with a fork to prevent it from bubbling up. Bake the crust for about 7 minutes until it has just browned very slightly. 



Meanwhile, chop the bacon slices into small chunks. Cook until crisp in a small skillet over medium heat. Drain the grease and add the diced onion. Cook until tender and translucent. 


Remove from the pan and set aside to cool. 


Add Spinach to the pan and cook until it has wilted. 


In a large mixing bowl, mix together the large Egg, Egg Whites, Milk, Ricotta Cheese, Cheddar Cheese, Onions, and Bacon. Add Salt and Fresh Black Pepper to your liking. 


Add cooked spinach on top of the pie crust. 


Pour in the egg and cheese mixture. Bake for 55 minutes to 1 hour or until the center is just set. 


Remove from oven and let it sit for about 15 minutes. If the center is not fully set, it will become more firm the longer it sits and cools. 


Slice into 8 equal slices and enjoy!

Love, Monica

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